Gluten and Dairy Free Chocolate Sheet Cake

1. Preheat oven to 350 degrees.

2. In a large bowl, combine the coconut flour, tapioca flour, sugar, soda, salt, and xanthan gum.

3. In a medium saucepan, melt the butter and add the cocoa.

4. Whisk together to combine and add the water. Bring just to a boil.

5. Pour the chocolate mixture into the flour mixture.

6. Stir together well. When the mixture has cooled off some, add the eggs and vanilla. Stir until smooth.

7. Pour batter into a large, greased baking sheet.

8. Bake 15–20 minutes, or until a toothpick inserted into middle comes out clean.

While that’s baking, make the icing.

9. Melt the butter in a small saucepan. When almost melted, add the coconut creamer.

10. When mixture is warm, pour over the chocolate chips and whisk until smooth.

11. Add the powdered sugar, vanilla, and pecans.

12. Pour over the cake while hot and allow a few minutes for icing to set up before eating.